Few dishes evoke the warmth and comfort of home quite like a hearty bowl of Chicken & Pastry. Often known as Chicken and Dumplings, this Southern classic features tender, shredded chicken simmering in a rich, savory broth, with delicate, homemade pastry strips cooked right in the pot. It’s the ultimate stick-to-your-ribs meal, perfect for a chilly evening or anytime you crave deeply satisfying, soulful comfort food.

Why I Love This Recipe

This Chicken & Pastry recipe is pure culinary magic, and it’s a dish I genuinely cherish. What I love most is the way it creates such a profound depth of flavor from simple ingredients. The chicken is cooked right in the broth, infusing it with incredible richness. But the real star, for me, is that homemade pastry. Rolling it out and slicing it into strips creates these tender, slightly chewy pieces that soak up all the delicious broth, becoming utterly irresistible. It’s a process that feels wonderfully traditional, resulting in a thick, hearty, and incredibly satisfying stew that makes my house smell amazing and my family’s bellies happy. It’s the kind of meal that feels like a warm hug.

Ingredients

Here’s what you’ll need to create this comforting Chicken & Pastry:

FOR THE PASTRY:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup water, at room temperature
• 3 tablespoons melted butter

FOR THE CHICKEN:

• 3 lbs. bone-in, skin-on chicken breasts or thighs (or a mix)
• 6-8 cups chicken broth (or enough to cover the chicken)
• Optional garnish: chopped fresh parsley or thyme

Optional additions for more vegetables:

• Celery, diced
• Carrots, diced
• Green peas, frozen

Swaps and Notes

• Chicken: Bone-in, skin-on chicken (breasts or thighs) provides the most flavor to the broth. Boneless, skinless chicken can be used for convenience, but the broth may be less rich. Adjust cooking time accordingly.
• Chicken Broth: Use a good quality chicken broth or stock. Low-sodium is recommended so you can control the saltiness.
• Pastry Dough: The dough should be soft but not sticky. Adjust flour or water slightly if needed.
• Baking Powder: This is crucial for giving the pastry strips a tender, dumpling-like texture.
• Seasoning (Pastry): Adding salt and pepper directly to the pastry ensures flavor in every bite.
• Optional Vegetables: Diced celery and carrots can be added with the broth at the beginning for more flavor and nutrients. Frozen green peas should be added at the very end.
• Garnish: Fresh parsley or thyme adds a lovely fresh finish.

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Instructions

Let’s get this delicious Chicken & Pastry cooking!

PREPARE THE PASTRY:

1. Mix Dry Ingredients: In a large bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
2. Combine Wet Ingredients: In a separate medium bowl, whisk together ¾ cup water (at room temperature) and 3 tablespoons melted butter.
3. Form Dough: Using a rubber spatula, gradually stir the butter mixture into the flour mixture just until a shaggy dough forms and is incorporated. Do not overmix.
4. Knead Dough: Turn the dough out onto a lightly floured counter. Knead for about 1 minute, adding additional flour to the counter and to your hands if necessary to prevent sticking. The dough should be soft and pliable.
5. Rest Dough: Return the dough to the large bowl, cover with plastic wrap, and set aside while you prepare the chicken.

PREPARE THE CHICKEN:

1. Cook Chicken: Place the chicken (breasts or thighs) in a large Dutch oven or heavy-bottomed pot. Add enough chicken broth to generously cover the meat (start with 6-8 cups; you might need more depending on your pot size).
2. Simmer Chicken: Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the chicken is cooked through and easily shredded.

ROLL OUT THE PASTRY:

1. Roll Pastry: While the chicken simmers, turn the rested pastry dough out onto a lightly floured surface. Use a floured rolling pin to roll out the pastry evenly so that it’s approximately ⅛-inch thick.
2. Cut Strips: Using a sharp knife, a pastry cutter, or a pizza cutter, slice the pastry into ½-inch wide and 3-inch long strips. Set aside.

SHRED CHICKEN & FINISH SOUP:

1. Remove Chicken: Carefully remove the cooked chicken from the pot to a plate or large bowl. Set aside to cool slightly.
2. Boil Broth: Return the chicken broth in the Dutch oven to a boil over medium-high heat.
3. Add Pastry Strips: Once the broth is boiling, add the pastry strips one by one, dropping them into the simmering liquid. Reduce the heat to low, cover the pot, and simmer, stirring occasionally to prevent sticking, until the pastry is tender, about 15 minutes.
4. Shred Chicken: While the pastry cooks, use two forks to shred the chicken into bite-size pieces, discarding the skin and bones.
5. Combine & Thicken: Add the shredded chicken back to the pot with the cooked pastry strips. If using optional celery and carrots, add them with the chicken broth in the beginning. If using frozen peas, add them with the chicken. Cook, uncovered, for about 10 more minutes, or until the broth has thickened slightly to your desired consistency.
6. Season & Serve: Taste the Chicken & Pastry and season with additional salt and pepper if necessary. Ladle hot into bowls, garnish with chopped fresh parsley or thyme (if using), and serve immediately.

Tips for Success

• Don’t Overwork Pastry: Knead just enough to bring the dough together. Over-kneading can result in tough pastry.
• Even Pastry Thickness: Roll the pastry to an even ⅛-inch thickness for consistent cooking.
• Don’t Overcrowd Pot with Pastry: Add pastry strips gradually to avoid them clumping together.
• Keep Simmering Gentle: A low, gentle simmer ensures the pastry cooks through without falling apart or becoming mushy.
• Adjust Broth Consistency: If the broth gets too thick, add a little more hot chicken broth to reach your desired consistency.
• Season at the End: The salt content of chicken broth can vary, so always taste and adjust seasoning just before serving.

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Serving Suggestions and Pairings

Chicken & Pastry is a complete meal, but it pairs wonderfully with simple accompaniments:

• Extra Black Pepper: A fresh crack of black pepper over each bowl enhances the savory flavor.
• Hot Sauce: A dash of your favorite hot sauce for those who like a little kick.
• Simple Green Salad: A light, refreshing salad can provide a nice contrast.
• Cornbread: A slice of warm cornbread is a classic Southern pairing.
• For other hearty, comforting meals, consider our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort or This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit.

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Storage and Leftover Tips

Chicken & Pastry makes fantastic leftovers, though the pastry may soften further.

• Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The stew will thicken considerably as it chills.
• Reheating: Reheat individual portions on the stovetop over medium-low heat, stirring occasionally. You will likely need to add a splash of chicken broth or water to thin the stew back to a desirable consistency, as the pastry will absorb liquid. Avoid boiling rapidly.
• Freezing: This dish can be frozen, but the texture of the pastry may change slightly (become softer) upon thawing and reheating. Freeze cooled leftovers in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently.

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More Recipes You Will Love

If you loved the hearty, comforting, and deeply flavorful nature of this Chicken & Pastry, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:

• For another classic pasta and meat dish, check out our Classic Spaghetti Recipe With Homemade Sauce.
• If you’re a fan of rich, comforting stews, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort is a must-try.
• For a fantastic one-pan dinner that’s always a hit, check out This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit.
• And for another comforting dish made fast, our This Instant Pot Lasagna Is My Favorite Way To Make Comfort Food Fast is a fantastic time-saver.
• For a simple yet satisfying comfort food meal, consider our These Easy Turkey Wings Are My Favorite Comfort Food For Lazy Sundays.

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Final Thoughts

This Chicken & Pastry recipe is a timeless classic for a reason – it’s incredibly comforting, deeply flavorful, and remarkably satisfying. It’s the perfect meal to warm you up on a cool evening and bring that cozy, homemade feeling to your kitchen.

Give this recipe a try and let the delicious aromas fill your home! What’s your favorite classic comfort food to make from scratch? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!